25 Pound Pork Leg on the Pit Barrel Cooker
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- Опубліковано 22 чер 2017
- I think I just passed my Final Exam to be a PitMaster! This thing was massive! The Pit Barrel was not afraid, but I was approaching a 12-hour cook with trepidation! 190 Degrees was finally reached, and an awesome piece of a pig was smoked.
- Навчання та стиль
thanks will do have a good weekend and keep the smoke rollin
OMG!! If that's the pork leg, can't imagine how huge the hog was. So glad you started promoting the Tsang, I'm loving it, I put it on everything. I love the Green Bastard, and Ellen's channel. Your pork looks absolutely delicious. Thanks for sharing😃
I see you are hooked on Tsang's! It's good stuff! Thanks, Christy! Rock On!
Damn Man - that is one huge hunk of pork!!! Good to see the Pit Barrel hooks were tough enough to carry that weight.
Pulling off the bone right onto the bread is the finest way to chow down on that pork goodness!
Thanks for the highlight too man, total appreciation my friend!
TJ, porchetta rub is my new favourite Tango Spice! The spice must flow! Rock On!
I am stoked that you enjoy it, and my apologies for taking so long to perfect it.
The second I saw the Steam Whistle I thought of Paul (Cuts). I've never had it personally, but I'd like to give it a try. The PBC rocked that monster chunk of pig!
It's a nice pilsner! Low ABV! Now I know How Cuts slams them! Thanks, Greg!
TGIF That looks so good my mouth is drooling. Big thumbs up Sal!!! Have a great weekend.
We are back on schedule! TGIF! Thanks, Matt!
Root Boy is the man. Thanks for sharing...watch all your videos!!
I truly appreciate it Jafraune! Rock On!
Way to go! No mustard rub, but flashing the Tango Joe Porchetta rub...Sounds Great! Nothing wrong with supermarket beer. Everything looking dandy, Sal! SteamWhistle sounds good. Wish that Green Dude was a little more available for us watching your channel. Beautifully soft, pullable pork there Sal, my Gawd! Excellentissimo! "MMMboy, I'm going in"....... You go there Sal, you got that nailed!
Thanks, Rivet, that Green Dude is a bit of a loner, he marches to his own drum. Makes a great rub though!
Yes but I always thought you were a Pit Master long before this cook. Very nice and exciting to me, that was some work!
They say it's a lazy man's sport. This was work! Thanks, Michael!
Hello Sal....That looks delicious and I love that BBQ Sauce! Many thanks for the Shoutout, ROCK ON!! 😘
Thank you, Ellen! You deserve it! Rock On!
boom. That's a huge amount of food! nice job Sal!
Thanks, Nate! Rock On!
Really nice color....no doubt that was awesome. And, those are some fancy gloves!
Those gloves are okay. The porchetta rub is out of this world! Thanks for watching Jeff!
Looks AWESOME! Just curious, how long was the total cook & did you need to add more coal to the PBC at any point?
12-hour cook! I used about 3/4 of a 15-pound bag of Stubbs charcoal and didn't need to add coals.Thanks for watching Rob!
Hey Sal I can't wait to try my Tango Spice Co. Porchetta Rub which I just received the other day :-) That is one huge pork leg. GB hooked you up with that Steam Whistle beer :-) I almost forgot about Paul. Your Pork Leg looks most excellent :-) A "BIG" thumbs up :-) Ellen is awesome :-) ROCK ON!!!!!!!
Ellen is excellent, Paul is a trip ( or was, he hasn't posted in 2 months.) GB is a rock and roll monster, he did hook me up! I am using his GB Rub in a video tomorrow and week after next! I like Steam Whistle and now it's gone! Need some of my Canadian pals to hook me up! You are going to love Porchetta Rub! Try it on a steak! It Rocks and so do you, Mr MegaFred Zeppelin! RTFO!\m/
I've certainly smoked a pork shoulder before but never a 25lb piece of meat. It looked Awesome! Nice job.
It was massive Lawrence! Thanks for watching!
That looked really good Sal. I'm sure that beer was good too. I am all porked out at the moment. Have done a shoulder , a baked roast and ribs in the last few weeks as well as some boscaiolas. I did the ribs last night. finally seen some decent ones at the butcher but pricey. $47 for 2 racks. (3kg) they werent as tender as some i have seen on youtube but still very good and the chili rub i made for them was awesome. cheers mate.
Chilli rub sounds awesome! 47$ is outrageous! I get Baby backs at Aldi's for less than 10$ a rack! Thanks for watching Victor!
So glad to see that amazing Porchetta rub is now available... It's what all of the shoutin' was about here for a couple of years.
Whoa, you've outdone yourself on this one, Sal... Gimme a fork, a bib and about 30 minutes, and a substantial amount of that leg will vanish right before yer eyes! 😆
It was really good Dan! Porchetta rub makes it savoury! The Mango and Guava sauce was excellent! I am going to make some of that for myself! Thanks, Dan! Rock On Mr Smokey Goodness!
Will a whole pork leg fit flat on the smoker grate ?
Wow !! That's what I'm talking about.....yummm..cuts is the man....sure wish he would post a vid.
I know right? It's been 2 months. Cuts in da hizzy! Rock On Drunkyard!
Awesome as usual , wow what a huge chunk of meat.
I was sweating it for sure! Very heavy! Thanks, Don!
Big chunk of pork! Nicely done Sal.
It was massive. Thanks Cameron! Rock On!
wow Sal, I'm investing in aluminum after this video! that's a lot of pig. It looks damn good, and those long cooks sure are fun. rock on forever.
Not forever! Maybe another 5 or 10 years.I am getting old. Thanks, Mike!
Rock until you drop, then beyond the grave! while the hands become feeble the mind is always solid!
Nice cook Sal! That pork leg was something else, where did you find that cut of meat? I haven't smoked anything for a few weeks so I might see if I can find one of those and get the smoker cranked up again.
The pork leg is a Smithfield whole leg, and we got it at Presidente Market in Hialeah! Hialeah is a small town in South Miami and it's populated with mostly Cuban refugees, and the markets down there cater to them.I highly recommend that you smoke something and drink a beer while you do. BTW! Did you hear that Bell's Two Hearted Ale knocked Russian River's Pliny The Elder out of first place! According to The Beer Advocate! High praise for Bells! Rock On Steve!
+The Root Boy Cooks ! I will smoke something and drink a Two Hearted...I hadn't heard about the it moving to 1st place in The Beer Advocates rankings, thats fantastic!
Where the frigg does one get a pork leg like that?? holy smokes! that turned out beautiful Sal, glad you finally got to taste a Whistle!
This was bought in Hialeah, a small city in South Florida where a lot of Cuban immigrants live! My son in law's mother got it and I cooked it for Carter's first birthday party. There were NO leftovers! The Whistle rocks! Thanks, Booger!
The Root Boy Cooks ! Real Canadian Superstore every spring. I think that it tastes like bile, but that’s just me.
Looks wicked bro
Wicked awesome! Thanks for watching!
Hi Sal! What a Big Pork Leg.LOL! Have a great weekend. XXOO God Bless!
Sandra, got more chicken coming your way next week Don't miss it! Thanks and Rock On!
great looking pork, need to try this soon
Thanks, Jerry and Jimmy! Rock On!
That looks gooooood.
Porchetta rib makes it savoury and good! Thanks, Charles!
what fuel did you use and did it last through the entire cook?
I use Stubbs briquets. They are great! 12 hours on 3/4 of a bag. And the Pit Barrel rocks! Thanks for watching!
You out did yourself Sal...you overcame trepidation (word of the day) after a few beers I'm sure. lol. When you wrapped the pig did you reload the PB with charcoal? Thanks! Have a Rocking Weekend!!!
Yes, and I didn't even have to add charcoal! The Pit Barrel and Stubbs briquets work wonderfully! Thanks, Chris!
Amazing! What was the smoker’s temp during the cook?
The Pit Barrel runs at a steady 275 F all day long! Thanks for watching!
What temperature was your smoker at during the cook?
The Pit Barrel runs at a solid 275 all day long.
Holly pig out of a pen, where is the rest of the swine. Yo bro wow. Looks great!
A salute to Cuts with the Steam Whistle! Suppose to meet up with him, damn weather here of late. I am sure he will be back.
cheers Sal!
Can u ask ur friend to send the reciepe fer that bbq sauce plz. And the pork leg looks awesom thx for that great video
Feeding an army!! that looks delish brother Sal!! some spicy bbq sauce would of been legit. cheers!!
Did this for my grandsons birthday party! 60 happy well fed people! Rock On!
Now this is a huge hunk o meat!!
Why do you use the shiny side of the foil faced out?
This porkleg looked really fantastic.. Great PP
Cheers brother!
The shiny side is the sticky side. The flat side is No - stick! But you know that Elton! Rock On!
The Root Boy Cooks ! The shiny side should always face towards the meat or you are just fighting trying to cook it...rookie mistake. Astronauts are shiny outside for a reason...
the pork leg looks delicious
never made a so huge piece of meat on the grill
und the beer loks pretty good
A huge piece of meat Black Eagle, and good beer! Thanks for watching!
Good job 👍🏻 👍🏻
Thanks! The Pit Barrel Makes it easy!
Did you feed a crowd with it or save it for the family? That thing was huge! Curious how much meat it produced in the end. Glad to see my PBC can cook that much. Love the vids man
I did this for my grandsons birthday party. We had 30 guests. The meat filled up a 16"x12" aluminium tray. There were no leftovers! The Pit Barrel handles it with no issues! Thanks for watching!
The Root Boy Cooks ! Wow, that's good to hear brother. I'll be doing another brisket this weekend. Is there a way to purchase that seasoning you used?
Yup! Tango Spice .com! www.tangospice.com/
Porchetta Rub!
Nice video I have a bone in pork leg and I didn't know how to cook it on my yoder Cheyenne
Just rub it down and smoke it! This one took 12 hours! Rock On John!
you really did well on this one, I love that rub as well
OH I need that Rub!!!
I will put in a good word with The Green Bastard!
How long did it take to 160?
Took about 7 hours. Massive piece of meat!
I cook pork leg,shoulder,rump often You really should let that rest at least 3 hours to redistribute the juices into the meat. It will still be hot/warm and will be even more amazing, it looks great though.
thank you!
No wonder cutts slams those in like 1.8 seconds it doesn't look like it has much froth on it.
So you know who I am referring to! He hasn't posted in 2 months! Nice beer, and yeah, I can see someone slamming them! Thanks, MM!
Mmmmmmmm delicious!
Thank you Nick!
Turned out great. That was a biggun. Sauce looked good too. I like the way you cameo another channel (if you don't like this crap I'm doing go check out so n so) That is a cool way to promote other channels. You Rock Sal. RO
Like I always say" A rising tide lifts all boats" I am happy to do it, and you will get a mention next video! Thanks, Phil!
I like that saying and thanks ahead of time. You are a cool guy and I'm picking up all kind of tips off your channel. I am the Master Copier. lol
RO
Damn sal that's one big as s honking piece of meat it looks delicious!!
It was a monster! Almost didn't fit in the Pit! Thanks for watching Gary!
That is what I call a Hog Leg (literally!) You may need a second fridge for the leftovers!
Actually, Randy, I did this for a party and there were NO leftovers! Tango Joes Porchetta Rub Rocks! Thanks for watching!
OMG PORK LEG.. That is amazing. How many days will you be eating that? I love all pork parts. I bet you have neighbors dying for an invite to this BBQ. Imagine this sucker wrapped in a butterflied and pounded flat whole pork belly. OMG watching this as I comment. Whooooa, mango-guava sauce..this just went up ten notches past Emeril's BAM! Pork pulling #foodporn. I have liked EVERY video posted since you guys won gold from me last year on /r/Bacon! #keepyoutubemeaty!
I cooked this for my grandsons birthday party! His Paternal Grandmother also made a pork leg just as big, and it was all gone in 1 hour! 60 people can eat a lot of pork! Thanks, Aaron, Rock On!
wow..so much pork leg... that could be tacos for months.
That's a beauty chunk o' pig. Mmmmmmmmm porrrrrrrk!!! Nice Steam Whistle!!! I want a sandwich.
RTFO!!!!! GB
Thanks for the beer GB! I really enjoyed it! RTFO! \m/!
Looked great! Porketa not porkcheta! Ha ha